We’re celebrating the official start of summer by gearing up for the season and all the fun that comes with it. Whether we’re hosting outdoor dinners, gatherings, pool parties, or casual soirees, we love to have our spaces in tip-top shape and some of our favorite recipes on hand. Here we’re sharing our favorite pieces for an outdoor refresh and some dessert recipes that were made for long summer nights and sharing! Bust out the smores kits and get ready to make your yard everyone’s favorite place to hang.
No party is complete without something sweet to snack on and we asked some of our favorite foodies to share their most popular summer treats with us –
“These are a labor of love, but making the graham crumb, rolling out each cookie and broiling the marshmallows on top are extra steps that are really worth it. The combination of the crisp, buttery shortbread, the irresistibly sweet and salty graham crunch, melty chocolate and a toasty marshmallow really gives off peak summer s’mores vibes.”
“I am always looking for fun low (or no) cook ways to make and enjoy a little dessert. Give me all of your icebox cakes, no bake bars, and no bake cheesecakes! No bake cheesecake has all of the rich cream cheese flavor of its baked counterpart, but it is a bit lighter in texture and so easy to make. There are no water baths to fuss with and no worry about the top splitting on you. The salty pretzel and nutty browned butter crust comes together quickly too, no baking required.”
“Blueberry muffins are one of my favorite indulgent breakfasts, and they’re extra delicious in the summertime when blueberries are fresh and in season. I love this recipe because it is small batch and makes only 4 muffins—it’s perfect amount for a couple or small family who want fresh pastries and don’t want any leftovers!”
“It’s a crispy and chewy cookie with matcha and chocolate swirls that works really well for ice cream sandwiches in the summer. It’s one of those make-ahead desserts that is perfect for outdoor gatherings. ”
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“When the sun starts shining a little brighter in the spring and summer months, I love to make this Lemon Rhubarb Mochi Cake because rhubarb is abundant, and a cheerful dessert is always welcomed. The texture of mochi is so satisfying, especially if you love anything soft and chewy. Baked Hawaiian butter mochi also gets the added bonus of a crispy edge for another layer of texture. The butter mochi base is perfectly sweet with a faint coconut flavor from creamy coconut milk. The tartness of fresh rhubarb is enhanced with lemon zest and juice, making each bite of mochi extra bright. This is the perfect summer dessert!”
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